A delightful and creamy soup made with roasted red peppers and tomatoes, perfect for a cozy meal.
Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast until the skins are charred, about 20 minutes.
Turning the peppers occasionally ensures even roasting.
Once roasted, transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins.
Steaming makes peeling the peppers much easier.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the roasted peppers, tomatoes, smoked paprika, salt, and black pepper to the pot. Cook for 5 minutes, stirring occasionally.
Cut the tomatoes into chunks for quicker cooking.
Using a blender, puree the mixture until smooth. Return the soup to the pot and stir in the heavy cream.
Blend in batches if your blender is small.
Simmer the soup for 5 minutes to heat through. Adjust seasoning if needed.
Taste and add more salt or pepper if desired.
Serve the soup hot, garnished with fresh oregano leaves.
Pair with crusty bread for a complete meal.
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